MANGO SALSA Makes about 3 cups

This mango salsa is superb with all types of grilled seafood and meats. You can substitute different fruits for the mango such as peaches and pineapple. It will keep for about 3 to 4 days in the refrigerator.

4 ripe mangoes, each weighing about 1 pound
1 medium-size red onion, peeled and minced
1 teaspoon ground cumin
juice of 2 limes (about 6 tablespoons)
¼ cup chopped cilantro leaves
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1.Stand the mango upright on one of the pointed ends. Cut off the two fleshy cheeks on the sides, cutting as close to the pit as possible. Score or cut the flesh into ¼-inch dice. Scrape the flesh from the skin with a spoon and drip into a ball.
2.Mix together the mango with the remaining ingredients of the Mango Salsa. Toss gently to mix and let sit briefly while you prepare the meal.

*Mangoes aid digestion and are an excellent source of beta-carotene so they may help to prevent cancer.

Find more of Nina’s recipes at SpoonfulofGinger.com